Heat olive oil in a large soup pot (low-medium heat). Peel and mince the shallot and cook till soft and browned.
Add finely sliced leek, fennel and garlic cloves, and cook a few minutes till softened and reduced down.
Peel the celeriac root and dice into cubes. Add to the soup pot with nutritional yeast, bay leaves, water and stock. Cover, bring to a boil, then reduce to a simmer and cook for ten minutes.
Wash and cut up the broccoli into florets, add to the soup pot, and cook uncovered for another ten minutes.
Once the soup has cooked, remove from heat and let cool for ten minutes. Remove and discard the bay leaves.
Transfer mixture to a blender, secure the lid tightly and place a tea towel over the top, and whiz till creamy.
Serve as is, or add a squeeze of lemon and dollop of coconut yoghurt. Enjoy!